Recipes
Recipes

Beat the Budget's lentil and root veg cottage pie

‘This tasty veggie version of a comfort-food fave. Prepped carrot and swede with red lentils, finished with a cheesy mash'

‘This tasty veggie version of a comfort-food fave. Prepped carrot and swede with red lentils, finished with a cheesy mash'

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(30 votes)
Cooking Time

Cook: 1 Hour

Cooking Time

Serves: 4

Cooking Time

Price: 52p per serving

Nutritional Information

Each 718g serving contains

Energy
2010kj
481kcal
24%
Fat
13.6g
Med
19%
Saturates
5.0g
Med
25%
Sugars
15.8g
High
18%
Salt
0.72g
Med
12%
2
of your 5-a-day
of your reference intake.
Typical energy values per 100g:
280kJ/67kcal

Ingredients

1 onion, chopped

A few sprigs rosemary, leaves only, plus extra sprigs to serve

500g pack Asda Carrot & Swede

400g tin chopped tomatoes

100g red lentils

800g potatoes, peeled and diced

80g Cheddar, grated

STORE CUPBOARD

2tbsp rapeseed oil

1tbsp tomato purée

1 reduced-salt vegetable stock cube, made up to 800ml

Method

1
Preheat the oven to 200C/180C Fan/Gas 6.
2
Heat the rapeseed oil in a large pan (preferably not nonstick) on a medium heat. Add the chopped onion and the rosemary leaves to the pan, then stir and cook for 5 mins or until the onion is translucent.
3
Add the diced carrot and swede mixture to the pan, stir to combine and gently fry for a further 5 mins.
4
Stir in the tomato purée and fry for 1 min. Add the chopped tomatoes, red lentils and vegetable stock and season with black pepper. Use a spatula or wooden spoon to break up the larger bits of tomato by pressing them against the side of the pan. Reduce to a simmer and cook for 20 mins until thickened.
5
Meanwhile, add the potatoes to a pan of boiling water, reduce to a simmer and cook for 15 mins until tender.
6
Drain the potatoes, reserving a mug of the starchy cooking water, then mash. Fold in the grated cheese, adding a splash of the starchy water to loosen if the mash feels dry.
7
Pour the vegetable and lentil mixture into a baking dish at least 28cm x 20cm and top with the cheesy mashed potatoes. Sprinkle over the remaining rosemary sprigs and some freshly ground black pepper. Cook in the oven for 20-25 mins until the mash is golden.